Portuguese PERI-PERI CHICKEN:

Blogger Barry: This recipe was given to me 2 years ago. If you
like Peri Peri chicken, done in the style of a famous international
franchise, then try this out. It is stunning!

Portuguese PERI-PERI CHICKEN:

1.5 kg CHICKEN PORTIONS – Ideal legs + thighs. BREASTS ARE O.K BUT
TEND TO DRY OUT.

PERI-PERI PASTE:

SQUEEZE JUICE OF 3 LIMES AND MIX WITH:

1 tbsp BIRDS-EYE CHILLI POWDER. For milder, use less hot Chilli
powder.

1 tbsp GROUND BLACK PEPPER

1 tbsp CRUSHED GARLIC

1 tsp SEA SALT

ADD UP TO 40 ml OLIVE OIL TO BE MIXED WITH OTHER INGREDIENTS TO
FORM A ‘RUNNY’ PASTE.

Method:

RUB PERI-PERI PASTE INTO CHICKEN, Never rub your eyes!

PRE-HEAT OVEN AT 220 C

USING AN OPEN ROASTING PAN

COVER rubbed chicken AND LEAVE AT LEAST 15 MINUTES TO ABSORB
PERI-PERI. – The LONGER IS BETTER. If milder is used, let almost
marinade for 24 hours. (I’ve found the longer it stands, the
better)

COOK AT 190 C FOR +- 45 MINUTES OR UNTIL CRISP. SERVE ON RICE WITH
MELBA TOAST AND CRISPY SALADS.

Or on buttered Portuguese rolls.

Braaing / Barbecuing over medium coals is even better!

Blogger Barry: Thanks for your time. Hope you enjoyed. Please
use the comment and follow buttons.

Barry Blomkamp Nd. Bsc (UL)
Professional Public Speaker, Trainer and Corporate Entertainer,
Motivational speaker, Guest & Key note speaker, Seminar &
Conference speaker, Team Builder, Comedian, Master of Ceremonies,

For your Strategic Planning sessions, Management or Sales meetings,
Conferences and/or Seminars, Award functions, Year end parties,
Christmas parties,

Cape Town, South Africa.

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